Add tomatoes and tomato puree and let it cook for another 4-5
minutes or till the water released from tomatoes has dried out.

Add the drained
rice and mix well (so that the rice gets coated nicely) but lightly (so that
the grains don’t break).

Add, salt, oregano, cumin powder and paprika. Mix well.

Add the
kidney beans, sweet corn and stock.

Let it come to a boil, reduce the heat to lowest and
cover with a lid till rice is cooked (and water has dried out – about 15-20
minutes)

Remove from
heat, remove the lid and cover the pan with a kitchen towel. Put the lid back
on top of the cloth.

Let it stand for 5-10 minutes.

Fluff with a fork and serve
with some lime juice and chopped coriander sprinkled over.

Notes:

You can add tomatoes either right after
onions like I have here or can add them along with the stock and beans. Do add
the tomato puree before adding the rice and let it out cook a bit before rice gets added.

If you don’t have paprika, substitute with a mix of regular and Kashmiri red chili powder.